Look at this picture from Gourmet magazine’s website and tell me you do not want this???!?!!!?
Did you click on it?
Good!
Now you can see what tempted me this morning! There wasn’t much stopping me from making these!!
I had all the ingredients (except whipping cream) and I even had the matching glasses to fill them up in!!!
They were exceptional!! And it was awesome because the store bought ginger snaps I bought had chunks of ginger in them and a little bit of salt. So there goes that salty sweet combo that I adore…You know I am a total slut for that combo. Oh what I would do for that combo…..
The dessert was very light but also super rich at the same time. Go figure! The taste reminded me a lot of a pumpkin tiramisu I’ve made before…except spicy with those gingersnaps. It was really nice to have them so portable in these glasses. Now I am scheming of all the things I could put in these glasses that are usually designated for my Jack & Diet Cokes…hmmm…
And! AND!!! It was super easy to make. I just love that. It took me about 30 minutes max. Which was awesome because I was working my ass off in the kitchen today to make a delicious meal for my sister-in-law (who just had a baby!!). More on that later!
So yes- these will be a great alternative to pumpkin pie for Thanksgiving. Especially if you have little time and don’t wanna deal with pie crust. But more on pies later, as I made one this week and will be posting soon!
Layer layer layer!!!
Top it with a cookie chunk!
Pumpkin Parfaits
(recipe Gourmet Magazine)
- 1 envelope unflavored gelatin (2 1/4 tsp)
- 1/4 cup cold water
- 1 (15-oz) can pure pumpkin
- 1/2 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 2 1/4 cups chilled heavy cream, divided
- 1 1/2 teaspoons pure vanilla extract, divided
- 20 gingersnap cookies, coarsely crushed (I would use even more next time since I’m a huge gingersnap fan)
Directions:
Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl.
Beat 1 cup cream with 1/2 tsp vanilla until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
Beat remaining 1 1/4 cups cream with remaining 1 tsp vanilla until it holds soft peaks.
Spoon about 1/4 cup pumpkin mixture into bottom of each glass, then sprinkle with some of cookies and top with about 2 Tbsp whipped cream. Repeat layers once, ending with cream.
Chill until set, at least 2 hours.
Cooks’ notes: Parfaits can be made 1 day ahead and chilled.
*My note: We ate these about 7 hours after I made them. I think that it would probably be best 3-4 hours after because the whipped cream won’t be soo thick. Casey wanted the cookies to be more crunchy. I liked them kinda mushy. There were little bits of hard cookie in the mix that were tasty. Still good though! ***
I was all over that bowl like white on rice! NOM!
